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Espresso Brownies


  • 3/4 cup butter
  • 6 squares semi-sweet chocolate
  • 1 Tbsp. instant coffee powder
  • 3/4 cup flour
  • 1/2 tsp. baking powder
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  • 2 eggs
  • 3/4 cup brown sugar
  • 1/3 cup coarsely chopped pecans or walnuts


  • 12 ounces cream cheese, softened
  • 1 cup icing (confectioners) sugar
  • 2 Tbsp. instant coffee powder
  • 1 Tbsp. coffee liqueur
  • 2 eggs
  • 1 square semi-sweet chocolate
  • 1 tsp. butter


Melt butter and chocolate together. Stir in coffee and set aside to cool. In a small bowl, mix flour and baking powder together. In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour mixture, and the cooled chocolate mixture. Fold in the nuts. Pour into a greased 9x13 inch pan. Chill for 10 minutes.


In a large bowl, combine cream cheese, icing sugar, coffee powder, coffee liqueur and eggs. Beat at low speed with electric mixer until smooth. Pour over brownie layer. Bake at 325 degrees F. for 30 minutes, until the cream cheese layer is set. Cool. Melt chocolate and butter together. Drizzle over the top. chill and cut into squares. Store in refrigerator.

Makes 16

By Connie from Oden, Arkansas


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